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Sausage Stroganoff In Puff Pastry Shells

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  Skinless link sausages 20 Ounce (2 Packages, 10 Ounce Each)
  Onion 1 Medium, sliced
  Canned condensed cream of mushroom soup 10 1⁄2 Ounce (1 Can)
  Sour cream 1 Cup (16 tbs)
  Canned sliced mushrooms 4 Ounce, drained (1 Can)
  Ketchup 2 Tablespoon
  Worcestershire sauce 2 Teaspoon
  Frozen puff pastry shells 8 , thawed according to package directions

Preheat oven to 250°F.
Cut sausage into bite-size pieces.
Cook in large skillet over medium heat until browned, stirring occasionally.
Remove sausage; set aside.
Add onion to drippings; cook and stir until just tender.
Stir in sausage and all remaining ingredients except pastry shells.
Cook over low heat until heated through.
Warm shells in oven.
Spoon sausage mixture into shells.

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